Chemicals in Charred Foods Linked to Age-Related Diseases

WEST LAFAYETTE, Ind.The chemicals contained in charred, seared and fried foods may over time kick-start the body's ability to add new fat cells and increase the risk of age-related diseases, according to a new study published in the Journal of Biological Chemistry. The findings suggest grilling, searing and frying create glycated proteins, which result from proteins chemically bonding with sugar.

When you put proteins and sugars together at high temperatures, there is a chemical reaction, and that creates flavor and texture, which we think of as good things," said Kee-Hong Kim, assistant professor of food science at Purdue University. Research suggests that these glycated proteins are involved in age-related diseases like cardiovascular disease."

Researchers at Purdue investigated whether glycated proteins affect the speed at which precursor, or immature, fat cells turn into mature fat cells. Using a cell culture, they saw no change in how quickly those immature cells accumulated lipids, which is stored as fat in cells, but noticed immature fat cells started to differentiate and accumulate lipids like they would in a younger animal.

They found the byproducts of glycated proteinsadvanced glycation end products (AGEs)interfere with cellular processes that should kill immature fat cells in older animals. That means those animals, or people, may accumulate more fat cells than they should, and those cells store compounds that can lead to inflammation and certain types of diseases. AGEs interact with a protein called p53, which usually begins cell death and aging programs for immature fat cells. With p53 disrupted, the immature fat cells survive and can accumulate lipids.

Kim said glycated proteins may be a factor in obesity and a number of chronic illnesses, such as diabetes, cardiovascular disease and some types of cancer.